Christmas Popcorn

I made this twice in the last week (one was a "test" batch, the next for our Christmas party). It's SO easy and people went crazy over it. Even if you're not having a party, don't let that stop you. Pop in a Christmas movie, put on some pj's, and spend about 5 minutes putting this together.

Perfect Christmas snack. It also makes a great gift!

Christmas Popcorn

(Recipe by Tiffany)

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Ingredients

• 1 bag popped popcorn (get the non-buttered kind. otherwise, it gets all mushy)
• 1/2 - 3/4 cup white chocolate morsels, melted
• dash of salt
• colored sprinkles

Directions

Pop popcorn. Microwave white chocolate morsels for 30 seconds at a time, stirring after each time, until melted. In a large bowl, combine popcorn and white chocolate until all of the popcorn has been coated. Spread on a large cookie sheet and sprinkle the sprinkles and a little salt on the popcorn. Wait until chocolate has hardened and enjoy!!

Peanut Butter Nutella Cookies

Got a last minute cookie swap?
Try these.
I mean, come on. Peanut butter AND nutella??
There's nothing I can say to add to the wonderfulness. The recipe speaks for itself. :)

Peanut Butter Nutella Cookies

(Recipe by Erica,

Adapted from Delightful Bitefuls)

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Ingredients

• 1/2 cup unsalted butter, at room temperature
• 3/4 cup smooth peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 egg
• 1/2 tsp vanilla extract
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1-3/4 cups all purpose flour
• 1/4 cup Nutella

Directions

Preheat oven to 350 degrees.

In the bowl of an electric mixer, beat together butter, peanut butter, and sugars until light and fluffy, about 2-3 minutes.

Add in the egg and vanilla and beat until well combined.

In a separate bowl, whisk together flour, baking soda, and salt. With mixer on low, slowly incorporate the dry ingredients into the butter mixture until just combined.

Microwave Nutella for 20 seconds and then drizzle over the dough. Fold in Nutella with a spatula until well-distributed throughout the dough.

Chill the dough in the fridge for 15 minutes and then roll small balls by hand.

Place about an inch apart on a parchment paper-lined cookie sheet and use a fork to press down the balls slightly.

Bake until the edges are lightly browned, about 8-10 minutes.

Allow cookies to cool on the pan for 2 minutes, and then transfer to a cooling rack to cool completely.

Sausage Balls

We recently threw a bridal shower for one of my best buds.

My mom was in charge of the food, and it was there that I was reminded of this recipe. Now, honestly? I don't like sausage. Not even remotely. You're lucky if you can get me to eat pepperoni. So for me to like this? You know it's gotta be good.

It's super simple (4 ingredients). So if you have a holiday party you're either throwing or attending, bring these. Never met anyone that didn't like them.

Sausage Balls

(Recipe by Paula Deen)

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Ingredients

• 4 cups grated sharp Cheddar cheese
• 3 cups Bisquick baking mix
• 1 1-pound package ground sausage
• 1/8 tablespoon Pepper

Directions

Preheat oven to 375 degrees. Spray a baking sheet with vegetable oil cooking spray.
Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be very crumbly.
Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.
Place the balls on the baking sheet. Bake for 18-20 minutes until golden brown. To prevent sticking, move the balls with a spatula halfway through cooking.

There's also a dip that goes with it, but we didn't make it. So I can't give you my honest opinion on it. But if you want to give it a go, who am I to stand in your way? :)
Makes about 5 dozen sausage balls.

Dip: Mix together 1 cup mayonnaise and 1 Tbsp mustard.



Healthy Blueberry Muffins

Lately, I've been having a hard time getting my little guy to eat anything healthy.

He caught a cold last week, and every time this happens, all he agrees to eat is bread. Chips, muffins, toast, etc. No fruit, no veggies. So when this happens, I do my best to work with his taste buds.

That's when I found this recipe. I altered it a little bit, just to help the texture and taste a little.
It totally worked.
I made these yesterday, and he's eaten like six of them so far.

Healthy Blueberry Muffins

(Adapted from Jill McKeever)

Ingredients

• 3/4 cups low fat milk
• 1/2 cup natural applesauce
• 1 egg
• 1 Tbsp butter, softened
• 1 cup all purpose flour
• 1 cup whole wheat flour
• 3/4 cup sugar (thinking I may substitute some of this with honey next time...)
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup fresh or frozen blueberries (if you don't have any blueberries, you can always use raisins instead. still healthy, but much cheaper, especially in the cold months)

Directions
Preheat oven 400ºF degrees. Spray muffin pan with non-stick cooking spray or use cupcake liners.
Blend milk, applesauce, egg, and butter in a small bowl and set aside.
Stir flours, sugar, baking powder, and salt in a medium bowl. Make a well in the center and pour wet ingredients into the well. Stir just until the flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter among muffin cups. Bake until golden brown; regular size muffins bake in 18 to 20 minutes, mini-muffins bake in 10 minutes. Immediately remove from pan.
Makes 12 muffins.

Special Touch:
Mix 1/4 cup granulated sugar, 1/3 cup light brown sugar, 1 tsp cinnamon, and 2 Tbsp butter together. Sprinkle over muffins about halfway through baking for a crunchy, sugary topping.

Pumpkin Cream Cheese Bread

I know, I've been a bit MIA lately. You can see what we've been up to here.

Now, on to the recipe.

This stuff was so, so good. And it helps that it's super easy. I made this for a family recently, and from what I hear, it was a hit. The cream cheese just makes it a tad more decadent.

This recipe is definitely a keeper!

Pumpkin Cream Cheese Bread

(Original recipe by NancyCreative)

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Ingredients

FILLING:

• 1 package (8 ounce) cream cheese, softened
• 1/2 to 3/4 cup sugar (depending on how sweet you want the filling to be)
• 1 Tablespoon all-purpose flour
• 1 large egg
• 1/2 teaspoon vanilla extract

BREAD:

• 1 2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1 to 1 1/4 cup(s) pumpkin puree, canned or homemade
• 1/2 cup canola oil
• 2 large eggs
• 1 1/2 cups sugar
• 1 cup chopped pecans or walnuts

CINNAMON GLAZE:

• 1 cup powdered sugar
• 2 to 2 1/2 Tablespoons half & half
• 1/2 to 1 teaspoon cinnamon
• 1/2 cup chopped pecans or walnuts for garnish

Directions

Preheat oven to 325 degrees. Grease and flour two 8 x 4 x 3-inch loaf pans. In a medium mixing bowl, combine cream cheese, sugar, flour, egg, and vanilla; beat until smooth and creamy. Set aside. In a large bowl, blend 1 2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside. In another medium bowl, combine the pumpkin puree, canola oil, eggs and sugar; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the chopped pecans or walnuts.

*

Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of the pumpkin batter layers in each loaf pan and then spoon or pour on the remaining pumpkin batter (if you don’t have enough pumpkin batter to cover the cream cheese layer entirely, that’s okay, because you’ll be swirling them together anyway). Take a knife and stick straight down into the top pumpkin batter layer and middle cream cheese layer; swirl the knife around in these two layers, creating a marble effect; this will give the cream cheese filling a nice swirly shape as it bakes.

*

Bake in a preheated 325 degree oven for 55 to 60 minutes, or until a toothpick inserted in center of the loaf comes out clean. Cool bread in pans for 10 minutes; remove to a rack to cool completely. While waiting for the bread to cool, mix your cinnamon glaze: combine powdered sugar and half & half, blending well; then add cinnamon and mix until smooth and creamy. Note: the cinnamon makes this glaze darker in color, so if you want a lighter, creamy color glaze, just add a dash of cinnamon to the mixture. Drizzle over completely cooled bread loaves and then sprinkle on nuts for garnish.

Chocolate Delight

This dessert goes by many names in my family.

The original is "Butterscotch Delight", since it's usually made with butterscotch pudding. But we use chocolate, because... well... chocolate makes everything better.

My mom likes to call it "chocolate yum-yum".

So feel free to give it whatever name you feel is deserves.

Me? I think I'd like to name it "chocolate heaven". Because really, it's like heaven with every bite.

I'd like to say the crust is the best part, but I don't want to diminish the loveliness of the chocolate layer. Or the cream cheese layer. Okay, really, the whole thing is perfect. Plus, it's incredibly easy and is always the first dessert to go when I take it to a party.

Do yourself a favor and give it a whirl. You can thank me later.

Chocolate Delight

(no idea who originally came up with it... it's one of those that's been passed down over the years)

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Ingredients

• 1 cup flour
• 1/2 cup pecans, chopped finely
• 1/2 cup butter, melted
• 1 (8 oz) block of cream cheese, softened
• 1 cup powdered sugar
• 1/2 of an 8 oz container of Cool Whip (thawed).
• 1 large box (5.9 oz) instant chocolate pudding (you can substitute banana, pistachio, coconut, or butterscotch).

Directions

 

Preheat oven to 350 degrees.

Combine flour, pecans, and butter and press evenly into a 9X13 pan. Bake at 350 degrees for 15 minutes. Cool completely.

Mix cream cheese and powdered sugar with an electric mixer until light and fluffy. Fold in whipped cream. Spread over pecan shortbread crust and store in the fridge while you make the next layer.

Make pudding according to package directions. Pour over cream cheese layer.

Spread remaining half of Cool Whip over the pudding layer. Garnish with chocolate shavings if desired. Store in fridge.

Ham 'n' Veggie Soup

So how was everyone's Thanksgiving??

Anyone else feel the need to diet through Christmas now?

Well, this soup makes great use of leftover ham you may have. It's hearty, flavorful, and healthy.

The original recipe calls for a lot of salt, so in efforts to make it a little healthier (and tastier), I cut some of it out. I made this last year, and it was definitely a hit.

For 160 calories a cup? Totally worth making.

Ham 'n' Veggie Soup

(Original recipe by Barbara Thompson)

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Ingredients

• 1 medium onion, thinly sliced and separated into rings
• 1 medium zucchini, cubed
• 1 tablespoon olive oil
• 1 pound sliced fresh mushrooms
• 3 cups fresh or frozen corn
• 3 cups cubed fully cooked ham
• 6 medium tomatoes, peeled, seeded and chopped
• 1/2 cup chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• Shredded part-skim mozzarella cheese

Directions

• In a large saucepan, saute onion and zucchini in oil for 5 minutes or until onion is tender. Add the mushrooms, corn and ham; cook and stir for 5 minutes.
• Stir in the tomatoes, broth, salt, garlic powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Uncover; simmer 5-8 minutes longer. Garnish with mozzarella cheese. Yield: 8-10 servings.

• 

Chocolate Pecan Pie

I made this for the first family Thanksgiving held at our house a couple of years ago.

It's just like a traditional pecan pie... just kicked up a notch. ;)

And no lie, the entire thing was gone in 15 minutes. My niece even mentioned that she'd never had pecan pie before and loved this version. So there ya have it.

Chocolate Pecan Pie

(Original recipe by me... inspired by several different recipes)

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Ingredients

• 1 (9-inch) unbaked pie shell
• 1 1/2 cups pecan halves
• 3 large eggs, beaten
• 3 tablespoons butter, melted
• 1/2 cup dark corn syrup
• 1 cup sugar
• 4 ounces semisweet chocolate chips

Directions

Preheat the oven to 375 degrees F.

In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, and the chocolate. Stir until all ingredients are combined. Stir in pecans. Pour mixture into the pie shell and place on a heavy-duty cookie sheet.

Bake for 10 minutes. Lower the oven temperature to 350 degrees F and continue to bake for an additional 35-40 minutes or until pie is set. Remove from oven and cool on a wire rack.
Cool before serving.

Garlic Chicken Puffs

We had a luncheon this week at church for all of the women's Bible studies that meet up on Tuesdays. Everyone signed up to bring something. My signature dishes are usually desserts. I'm just better at baking, I think. Probably because my sweet tooth never fails me; I can tell if something will come out right just by looking at the picture. But I brought a dessert last time, so I figured it was time to push myself out of my comfort zone. However, I decided to stick with something simple.

I found this recipe and decided to give it a whirl.

It was inexpensive, tasty, and fed a lot of people. I think next time I'll take it up a notch and add some herbs... maybe some basil, oregano, etc. But they're definitely a great snack food to bring to a party, shower, or any other event where hungry people will be. And I got a couple of random compliments, so the fact that they're a crowd-pleaser is a plus.

Have a great weekend!!

Garlic Chicken Puffs

(Recipe by Cheryl)

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Ingredients

• 8 ounces cream cheese
• 2 tsp garlic powder
• 1 cup cooked shredded chicken*
• 2 cans refrigerator crescent rolls

Directions

Mix cream cheese, garlic and chicken until well blended.

Unroll crescent rolls and cut each triangle into 2 triangles (when you unroll the crescent rolls, 2 triangles are attached making a big square, I just followed the perforation on the opposite side and made an X, creating 4 little triangles).

Place 1 tsp of chicken mixture on the center of each triangle and fold the corners in over the creamy mixture. Place on cookie sheet, lined with aluminum foil and sprayed with no stick spray. Bake at 375 for 12-14 minutes (mine were ready in about 10 minutes, so watch them closely).

*For cooked chicken, I used the leftovers from my favorite oven roasted chicken dish I make. If you're not planning on making chicken the night before, you could always grab an precooked rotisserie chicken from the grocery store.

Pumpkin Crunch

I've seen several ways to make this, however none of them have ever beaten my MamMaw's version.

I've written before about how my grandmother was head of the local Women's Auxiliary of Homebuilders Association, and the ladies compiled a cookbook the year that I was born.

There are recipes from several women, including my mom and grandmother, that I knew personally, and this book has become one of my most trusted sources when cooking. They weren't famous chefs, but before Paula Deen became the national spokeswoman for butter, they were the ones adding "just a little bit more" to every dish.

Anyway, this yummy dessert comes from this cookbook.

It's super easy and definitely great for any holiday gathering.

Pumpkin Crunch

(Recipe by Virginia Williams)

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Ingredients

• 1 large can pumpkin
• 1 large can evaporated milk
• 1 cup granulated sugar
• 3 large eggs
• 1/2 tsp cinnamon
• 1 box yellow cake mix
• 1 cup chopped nuts
• 2 sticks butter, melted and cooled (you don't want it so hot that it'll start cooking the eggs... gross!)

Frosting:

• 1 (8 oz) pkg cream cheese
• 3/4 cup Cool Whip
• 1/2 cup powdered sugar

Directions

Preheat oven to 350 degrees. Line 9x13x2 inch pan with waxed paper. Mix pumpkin, evaporated milk, sugar, eggs, and cinnamon together and pour into pan. Pour 1 box yellow cake mix, dry, over pumpkin mixture. Pat nuts onto cake mix. Spoon melted and cooled butter over nuts evenly. Bake at 350 for 50-60 minutes. Invert and peel off waxed paper. Mix frosting ingredients together. Frost and refrigerate.

Broccoli Cheese Soup

Today is one of those dreary, chilly days. To be honest, I love it.

Something about this kind of weather makes me want to cozy up on the couch and read or watch a cheesy Hallmark movie. Y'know, those things you save for lazy, rainy days.

And to top these kinds of days off? Soup.

My husband loves Panera's broccoli cheddar soup. It's surprisingly not too bad in the calorie department too! But sometimes I'm just really not in the mood to go out.

So I found this recipe for days like today.

Hubs loved it, and it was really simple to throw together.

To save yourself some time, try getting one of those steam-in-a-bag things for the broccoli.

Broccoli Cheese Soup

(Original recipe by Mel's Kitchen Cafe)

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Ingredients

• 1 3/4 cups chicken broth
• 1 small onion, diced
• 1/3 cup all-purpose flour
• 1/4 cup (4 tablespoons) butter
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 2 cups milk
• 1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp
• 1/2 cup shredded swiss cheese
• 2 1/2 to 3 cups chopped, lightly steamed or blanched broccoli

Directions
Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in steamed broccoli. Add more salt and pepper to taste, if needed. Serve immediately in bowls or bread bowls.

Tuscan Pasta with Tomato-Basil Cream Sauce

I had been eyeing this recipe for awhile now, and I don't know what in the world I was waiting on. It was so good and SO easy. It definitely gives you that just-as-good-as-a-restaurant taste but without the cost. If you're in the mood for some good Italian? Give this a try.

Tuscan Pasta with Tomato-Basil Cream Sauce

(Original recipe by Marguerite Cleveland, Fort Leavenworth, Kansas, Southern Living
JULY 2007)

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Ingredients

• 1 (20-oz.) package refrigerated four-cheese ravioli*
• 1 (16-oz.) jar sun-dried tomato Alfredo sauce
• 2 tablespoons white wine (I skipped this, since I didn't have any. Still tasted amazing)
• 2 medium-size fresh tomatoes, chopped**
• 1/2 cup chopped fresh basil
• 1/3 cup grated Parmesan cheese
• Garnish: fresh basil strips

Directions

Prepare pasta according to package directions.
Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish, if desired.


*1 (13-oz.) package three-cheese tortellini may be substituted.
**1 (14.5-oz.) can petite diced tomatoes, fully drained, may be substituted.

Sweet Potato Mini-Muffins

I made these over the weekend with my little guy. I had some sweet potato left over from dinner the night before, and I hate wasting food (especially healthy food!).

As a baby, Noah looooooved sweet potatoes. His hands started turning orange, he ate so many. But since starting solids, he eventually lost that love. But I swear, as soon as he stopped eating so many of them, he started getting more colds and ear infections.

I wanted to find a way to incorporate them back into his diet. But since he wasn't interested in eating them normally, I had to get a little creative. I found this recipe, and I'm SO happy with it.

As soon as they were done, Noah ate FIVE of them.

And he has no idea how healthy they are. Next time, I might try to replace some of the oil with applesauce. They have an oatmeal-cookie-like flavor, so I think the applesauce would work great.

Sweet Potato Mini-Muffins

(Original recipe by Catherine @ weelicious.com)

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Ingredients

• 1 Cup All Purpose Flour
• 1 Cup Old Fashioned Oats
• 1/3 Cup Brown Sugar
• 1 Tsp Baking Powder
• 1/2 Tsp Baking Soda
• 1/2 Tsp Salt
• 1 Tsp Cinnamon
• 2 Large Eggs, whisked
• 1 Cup Sweet Potato Puree, cooked*
• 1/2 Cup Milk
• 1/4 Cup Canola or Vegetable Oil
• 1 Tsp Vanilla Extract

Directions

Preheat oven to 350 F. Place the first 7 ingredients in a bowl and whisk to combine. In a separate bowl whisk the remaining ingredients.
Slowly combine the dry ingredients with the wet ingredients just until they are combined (be careful not to over mix the batter).
Place 1 tbsp of batter in each cup of greased mini muffin tins and bake for 15 minutes.
 Serve. (Makes 30 Mini Muffins)

* To make sweet potato puree, bake sweet potatoes (or yams) in a 400 degree oven for one hour, allow to cool, slice in half lengthwise and mash flesh with a fork until smooth.
** You can place muffins in labeled freezer bags and freeze for up to 3 months.

Witches Hats Cookies

These are a great Halloween classic, and they're so easy to make.

This comes straight out of one of my favorite Betty Crocker recipe books.

Get the kids involved and celebrate together!

Happy Halloween!!

Witches Hats Cookies

(Original recipe by Betty Crocker)

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Ingredients

• 32 Hershey's® Kisses® brand milk chocolates, unwrapped   
• 1 package (11 1/2 ounces) fudge-striped shortbread cookies (32)
• 1 tube (4.25 ounces) orange or red decorating icing

Directions

Attach 1 chocolate candy to chocolate bottom of each cookie, using decorating icing. Pipe decorating icing around base of milk chocolate candy.

Tips: Place a scoop of vanilla ice cream in a shallow bowl. Make a face with miniature chocolate chips and decorator candies; top with a Witches' Hat. Quick, eat the witch before she melts!

You can use any 1 1/2- to 2 1/2-inch chocolate or chocolate-covered cookies instead of the shortbread cookies.

Yields 32 cookies.

                                                                                                                                                                                           

                                                                                               

Icy-Cold Banana Milk

This is a drink I make when I want to make breakfast just that much better.

It goes perfectly with some french toast, waffles, or just a simple bowl of oatmeal.

Icy-Cold Banana Milk

(Recipe by Sara Corpening Whiteford and Mary Corpening Barber)

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Ingredients

•  2 cups milk
• 2 small bananas
• 1/4 cup maple syrup
• 2 tsp vanilla extract
• ice
• pinch of nutmeg (optional)

Directions
Combine the milk, bananas, maple syrup, vanilla, and a handful of ice cubes in a blender. Blend until smooth and frothy, about 1 minute. Pour into glasses and sprinkle with nutmeg, if desired.

Pumpkin Cookies with Caramel Frosting

Me and my little man made these tonight, and oh my goodness, are they heavenly.

I'm definitely going to have to watch myself with these. Maybe give a few away or something, so I'm not tempted to eat them all. The cookie alone is good... nothing too special, just a fluffy pumpkin cookie. But with the frosting?? To die for.

Pumpkin Cookies with Caramel Frosting

(Original recipe by Peggy Ackerman,

Adapted by Danelle)

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Ingredients

Cookies:

• 1 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 cup canned pumpkin
• 1 egg
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 tablespoon cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 2 cups all-purpose flour

Frosting:

• 3 tablespoons butter
• 1/4 cup heavy cream
• 1 cup confectioners' sugar
• 1 teaspoon vanilla
• 1/2 cup packed brown sugar
• Pinch of salt

Directions

 

Preheat oven to 350 degrees. In a large bowl, cream together butter and sugars. Add eggs and vanilla and mix well. Stir in pumpkin. In a medium bowl, sift together the baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour. Add to pumpkin mixture and mix well. Drop by heaping tablespoons onto a lightly greased cookie sheet. Bake for 10-12 minutes.

To make frosting: In a medium saucepan, combine butter, cream, and brown sugar over medium heat. Cook, stirring occasionally, until mixture just begins to boil; remove from heat and stir in vanilla. Cool then stir in confectioner's sugar. Spread frosting over cooled cookies.

Tip: The cookies don't flatten when baking, so while they're cooling, try flattening down the top a little. This way the frosting doesn't just roll off. :)





Pumpkin Waffles and Cinnamon Syrup

Okay, okay. I know I said I wouldn't overdo it on the pumpkin recipes.

But I had to share this one too.

I made this yesterday for breakfast for me and the little man. Noah is actually pretty picky about his breakfast. Actually about food in general, but breakfast particularly. He likes his standard toast, eggs, and blueberries. So I went out on a limb with this one. But it was all chilly and rainy, and the morning was just crying out for waffles.

Maybe I've been living under a rock or have just been too nervous to try, but I've never made my own breakfast syrup before. It's actually really simple! And the cinnamon with the pumpkin waffles??

Oh my goodness gracious. Make sure you have room for seconds. It's that good.

Pumpkin Waffles with Cinnamon Syrup

(Original recipe by Amy @ The Idea Room)



Pumpkin Bread Waffles:
Ingredients

• 1 1/2 c. flour
• 1/4 c. packed brown sugar
• 2 tsp baking powder
• 1 tsp cinnamon
• 1 tsp salt
• 1 egg
• 1 1/4 c. milk
• 1/2 c. canned pumpkin (not pumpkin pie mix)
• 2 TBSP canola oil

Directions

 

Mix dry ingredients, combine wet ingredients. Mix together. Batter will be thick. Cook in waffle maker. (Use pam to prevent sticking.)

 

Cinnamon Syrup:

Ingredients

• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 cup water

Directions

Stir together the white sugar, brown sugar, flour, and cinnamon in a small saucepan. Stir in vanilla extract and water. Bring to a rolling boil, stirring often. Continue to boil and stir until mixture thickens to syrup consistency. Remove from heat; cool 10 minutes before serving.

Layered Pumpkin-Chocolate Cheesecake Bars

I was a tad busy over the weekend. My family went to the beach (which you can read about here), so I didn't do a whole lot of recipe testing. However, my mom and I did plenty of recipe swapping. We both read cookbooks and cooking magazines like it's the latest issue of People. Before I even sat down, she was already telling me which pages to turn to, because I had to look at such-and-such recipe.

I know. We're so cool.

Anyway, yesterday I had to bring a finger food dessert to church for our women's Bible study. I kept going back and forth on a few recipes before I finally settled on this one. And I'm SO glad I did.

I cut these into about 24-36 small bars, and I kid you not, within 5 minutes? They were gone.

I had saved a couple at home for the hubs to try.

When I got home, he told me that I need to make more, that they were so incredibly good. He has officially requested I make them for Thanksgiving.

The recipe itself is really simple, so don't let all of the little steps intimidate you. Because it's a layer bar, the steps are necessary. But each one is super easy. Also, most of the ingredients are things you would normally keep in your pantry. So no extra shopping for random ingredients you'll never use again!

Layered Pumpkin-Chocolate Cheesecake Bars

(Original recipe by BHG)

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Ingredients

• 1-1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter, melted

—–

• 2 8-ounce packages cream cheese, softened
• 1-3/4 cups sugar
• 3 eggs
• 1 cup canned pumpkin
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt

—–

• 6 ounces semisweet chocolate, cut up, or 1 cup semisweet chocolate pieces
• 2 tablespoons butter

—–

• 1-1/4 cups sour cream
• 1/4 cup sugar

—–

 

Garnish: pinch of pumpkin pie spice + chocolate curls or chocolate shavings

 

 

Directions

1. Preheat oven to 325 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in the 1/3 cup melted butter. Press mixture evenly into bottom of the prepared baking pan; set aside.

2. In a large bowl, combine cream cheese and the 1-3/4 cups sugar. Beat with an electric mixer on medium speed until smooth. Add eggs, one at a time, beating on low speed after each addition just until combined. Beat in pumpkin, pumpkin pie spice, vanilla, and salt on low speed just until combined. Remove 1-1/4 cups of the mixture.

3. In a small heavy saucepan, combine the 6 ounces chocolate and the 2 tablespoons butter. Cook and stir over low heat until melted. Whisk chocolate mixture into the 1-1/4 cups pumpkin mixture. Pour over crust, spreading evenly. Bake for 15 minutes.

4. Carefully pour the remaining pumpkin mixture over baked chocolate layer, spreading evenly. Bake for 40 to 45 minutes more or until filling is puffed and center is set. Cool on a wire rack for 30 minutes.
5
. In a small bowl, combine sour cream and 1/4 cup sugar. Gently spread over cookies. Cool completely. Cover and chill for at least 3 hours. Cut into bars.* Before serving, sprinkle with nutmeg and/or chocolate curls. Makes 24 to 36 bars.

*Test Kitchen Tip: To make triangle-shape bars, cut the cookies crosswise into four strips. Then cut each strip into five triangles (you’ll end up with two half-triangles from the ends of each strip).
To Make Ahead: Bake and chill cookies as directed; cut into bars. Place in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days. Do not freeze.



Garlic Cheese Biscuits

Growing up, every meal had to be rounded off with bread. Whether it was biscuits, crescent rolls, or just buttered toast; we always had bread with our meal. I don't know why. For some reason, the big pile of carbs spaghetti on our plates just wasn't enough. :)

Anyway, I took that with me, and I now have a hard time not including some sort of bread with dinner.

I made these for the first time forever ago, and they've been one of my favorite "quick and easy" biscuit recipes ever since. Sure, they're not as easy as the canned biscuits, but they're pretty darn close.

And who doesn't love the combo of garlic and cheese??

Garlic Cheese Biscuits

(Original recipe by Paula Deen)

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Ingredients

• 1 1/4 cups biscuit mix
• 1/2 cup grated sharp Cheddar
• 1/2 cup water

Garlic Butter:

• 1/2 stick unsalted butter, melted
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon dried parsley flakes

Directions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Combine the biscuit mix and cheese in a small bowl. Add the water and stir just until combined. The dough will be slightly moist. Drop the dough by tablespoonfuls onto the prepared baking sheet. Bake for about 10 minutes, until the biscuits are firm and beginning to brown.

While the biscuits are baking, make the garlic butter. In a small bowl, combine the butter, garlic powder, salt, and parsley flakes. Mix well. As soon as you bring the biscuits from the oven, brush them with the garlic butter using a pastry brush . Yields 12 small biscuits.



Slow-cooker Beef Stew

I love me some hearty beef stew, especially on a chilly rainy day.

This one is my favorite.

And for you Weight Watchers fans, a cup is only 5 points.
Not too bad for how delicious and filling it is!

The red wine gives it a deep flavor, which is nice. But if you shy away from using wine in your cooking, you can always add some good quality red grape juice.

It only uses a 1/2 cup, so it shouldn't alter the flavor enough to make a massive difference.

Enjoy!

Slowcooker Beef Stew

(Original recipe by Rosa Minehan,
published in Nov/Dec 2007 Paula Deen Magazine)

Ingredients

• 2 pounds beef stew meat
• 3 large carrots, cut into 1-inch pieces
• 2 medium baking potatoes, cut into 1-inch pieces
• 1 (14.5 ounce) can Italian-style diced tomatoes
• 1 (14.5 ounce) can beef broth
• 1 (10.75 ounce) can tomato soup
• 1/2 cup red wine
• 1 tsp Italian seasoning
• 1/2 tsp garlic salt

Directions

In a 6-qt electric slow cooker, combine all ingredients. Cover and cook on Low 8 to 9 hours, or until beef is tender.

Bean and Pasta Soup

A few years ago, I invited my coworkers over for dinner. It was right after Christmas time, I think, and the first time they'd seen our new home. One of them brought me a Taste of Home "Heartwarming Soups" magazine. It's chock-full of incredible recipes.

This one comes from that magazine and is one of my favorites.

The flavors blend together perfectly, and most importantly, it's healthy!

It's perfect for a chilly evening and super cheap to make too.

And if you prefer vegetarian dishes, this one is for you.

Bean and Pasta Soup

(Original recipe by Maria Gooding)

via

Ingredients

• 1 cup uncooked small pasta
• 2 celery ribs, thinly sliced
• 2 medium carrots, thinly sliced
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 2 cups water
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1-1/4 cups reduced-sodium chicken broth or vegetable broth
• 1 teaspoon dried basil
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
• 2 cups shredded fresh spinach
• 1/4 cup shredded Parmesan cheese, optional

Directions

• Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan, saute the celery, carrots, onion and garlic in oil for 5 minutes. Stir in the water, tomatoes, broth, basil, rosemary, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are tender.
• Drain pasta; stir into vegetable mixture. Add the beans; heat through. Stir in spinach; cook until spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese if desired. Yield: 5 servings.

Autumn Chopped Salad

Who knew a salad could taste like Fall??

This one is perfect.

Flavorful, colorful, and still gives you that festive Fall feel.

Autumn Chopped Salad

(Original recipe by Madison at Espresso and Cream)

via

Ingredients

• 6 to 8 cups chopped romaine lettuce
• 2 medium pears, chopped (I used apples)
• 1 cup dried cranberries
• 1 cup chopped pecans
• 8 slices thick-cut bacon, crisp-cooked and crumbled
• 4 to 6 oz. feta cheese, crumbled
• Poppy seed Salad Dressing
• Balsamic Vinaigrette

Directions

 

On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (she estimated that she used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.





Southern Style Slowcooker Pork BBQ

I'm a tad partial to Carolina-style BBQ (of course).

However, I've never tried to make it myself. I guess I would get a little intimidated by the thought, figuring there's no way it'd come out as good as, say, Sticky Fingers.

When I saw this recipe, I decided it was time to give it a whirl. It seemed simple enough.
Turns out, it's pretty darn good!
I'm definitely a fan, and hubs inhaled it!
Just give yourself plenty of time for it to cook. Altogether, it takes about 9 hours.

[Funny sidenote: To my horror, I realized I was out of brown sugar. And there was NO way I was going to make BBQ without brown sugar. So I raided the pantry, did some googling, and finally came up with a solution. I mixed white sugar with some dark corn syrup until I got a good consistency. It worked great! You'd never know the difference! However, I still recommend using real brown sugar if you have it. It's a lot less stressful. :)]

Southern Style Slowcooker Pork BBQ

(Original recipe by Ashley at lilblueboo.com)

via

Ingredients:

• 4 lbs of pork roast (or I use 2 2lb pork roasts)
• 2 white or yellow onions
• 2 cups of apple cider vinegar
• 2 cups of apple juice
• 1 tsp of liquid smoke
• 1 tsp crushed red pepper flakes
• 1/2 tsp cayenne pepper (I substituted with paprika. I figured the crushed red pepper flakes were going to give it enough kick.)
• 2 tsp brown sugar
• 1/2 a bottle of regular/classic BBQ sauce (about 9 oz) ...try using Sticky Fingers' "Carolina Sweet". That's our personal favorite.

Directions:

Cut up both onions. Place half the onions in the bottom of the slow cooker or crock pot. Place the pork roast in the slow cooker and top with the rest of the onions. Place half the onions in the bottom of the slow cooker or crock pot. Place the pork roast in the slow cooker and top with the rest of the onions.
Mix together 1 cup apple cider, 1 cup apple juice and 1 tsp of liquid smoke and pour over the roast and onions. Set the slow cooker to cook on low for approximately 6 hours. The roast should be ready to fall apart when you stick a fork in it.
Remove the roast and remove the liquid and onions. (Note: You can strain the onions and add them back into the pot if you like….I prefer to discard them.)
Shred the roast and add it back to the slow cooker. Mix 1 cup apple cider vinegar, 1 cup apple juice, red pepper flakes, cayenne pepper, brown sugar and half a bottle of BBQ sauce in a bowl.
Pour over the shredded pork and cook on low for another 2 hours. Transfer shredded BBQ to another container. I like to chop mine up a bit more before serving. Serve by itself or on bread for sandwiches.

Pumpkin Chocolate Chip Cookies

Anyone else's blog feed blowing up with pumpkin recipes?

Then it's official; Fall is here.

I'll try not to over do it on the pumpkin, since it's all over the food blog world right now. But I had to share these with you. I made them this past week, as part of my "Fall bucket list", and they are SO good.

One reviewer mentioned that they're only 97 calories per cookie. I don't know how accurate that is, but it sounds good to me! Who needs fact checking? I'm good with living in ignorance if it means I get to have just one more!

Pumpkin Chocolate Chip Cookies

(Original recipe by George Duran)

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup white sugar
• 1 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 cups (12-ounce bag) milk chocolate chips (the recipe actually says not to use semi-sweet, but I think any kind of chocolate chip would do... even white chocolate! Yum...)
• Nonstick cooking spray or parchment paper

Directions

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
Yields 60 cookies (umm... yeeeeah. I didn't get 60 cookies, but I have a problem with sizing my cookies. So it's probably me, not the recipe).

Weeknight Chicken Veggie Casserole

Some people don't really like casseroles, and I totally understand. They can look pretty unattractive (no matter how great the lighting and angle, as you'll see in a sec), and who knows what people hide in them. However, there are some GREAT pros to casseroles.

#1. You can throw just about anything in them, and they still taste good.

#2. You can throw healthy anythings in them, and they still taste good.

#3. They're economical.

#4. They're a great use for leftovers. See #1 and #2.

This dish happens to be one of those old stand-by's that my mom used to make. Consequently, it's turned into one of those for me as well. My husband is one of those people who doesn't particularly like casseroles. He doesn't like cream based dishes, and he doesn't trust what's in it.

Except this one.

It's tomato based, so it's not overly heavy. And I throw in ingredients that he normally eats (and a couple that he doesn't... but don't tell him). He also loves it, because he figured out how cheap it is to make. I always make this casserole with leftover chicken from the night before. It doesn't really matter what kind either... grilled, lemon-pepper, roasted... it all works.

The best part is that you can make this casserole on a Sunday/Monday night, and the fam can eat off of it for several days (obviously depends on the size of your family, but you get the idea).

Enjoy!

Weeknight Chicken-Veggie Casserole

(Original recipe by my momma)

Ingredients

• 1 (16 ounce) box rotini pasta (also works with ziti, bowtie, etc... pick a favorite and go for it). To add more nutrition, go for whole wheat.
• 2 jars marinara sauce (I recommend Newman's Own Socarooni; it has a bunch of good stuff added in it that mixes well with the rest of the ingredients).
• 2 cups Italian-style shredded cheese (or more, if you like), divided.
• 1 (16 ounce) bag of frozen mixed veggies (peas, carrots, corn, etc), thawed (Tip: get the steam-in-a-bag kind to save some time).
• 2 cups cooked chicken, cubed or torn into small pieces. (this also works well with ground beef/turkey, if you want to use that instead).
• Optional: I like to kick up the nutrition and a little ground flax seed to the mix. You can't taste it, and it's a great way to give your kids a nutrition boost without them even knowing it.

Directions

Preheat oven to 350 degrees Fahrenheit.

Cook pasta according to package instructions and drain. In a large bowl, mix pasta, marinara sauce, 1 cup shredded cheese, veggies, chicken, and flax seed. Pour into a 9x13 casserole dish. Top with remaining shredded cheese (sprinkle a little Parmesan on top, if you like).

Bake in oven for about 15-20 minutes, or until cheese is melted.

Yields 8-10 (or more) servings.



Pumpkin Spice Latte

Yes, you read that correctly.

I made my own pumpkin spice latte at HOME for a fraction of the ridiculous Starbucks price. All I can say is thank the Lord for Pinterest. Which is where I found this.

My husband, who actually doesn't even drink coffee, was the one who first told me about the pumpkin spice blend at Starbucks. He'd been studying for school at a local bookstore where the coffee place is attached. He got one of the frappacinos and loved it. He proceeded to take me next time and make me get one. I took one sip, looked at him, and said, "You know there's coffee in this, right?"

His response? "No there's not!"

Anyways.

Every time Fall comes around, I now must have at least one before the season is over. But $5 for a drink?? Next they'll be asking for my firstborn son.

I've tried homemade drinks before... lattes, frappacinos, etc... but they never quite match the taste I'm used to. Darn that Starbucks for being so genius. So when I saw this recipe, I have to admit, I was reluctant. I'd been burned too many times in the past.

However, this one? Does NOT disappoint.

It's also vegan-friendly, if that's your thing.

It literally took me about 5 minutes to whip up, so don't worry. No jumping through hoops. You could even do this before you leave for work in the morning.

You can thank me later.

Happy Fall Y'all!!

Pumpkin Spice Latte

(Original recipe by Averie)

via

Ingredients

• fresh coffee
• 1 c milk (I used skim to cut on fat/calories, but you can also use almond milk or half and half or rice milk)
• 1/4 heaping cup pumpkin puree (more if you really love pumpkin)
• 2 tsp pumpkin pie spice blend
• 1 tsp cinnamon
• 1 tsp vanilla extract
• sweetener of choice, to taste (I used about 2 tbsp brown sugar, but you could use a pinch of stevia to taste; or try honey, maple syrup, etc. to taste)
• Optional: pinch of ground nutmeg, ginger, garam masala, cardamom, or other warming spices to taste

Directions

Combine all ingredients (except coffee) in a small bowl and whisk well by hand or blend all ingredients using a blender.

Optional: Warm the finished pumpkin milk mixture in the microwave or on the stovetop.

Pour 1 c of brewed coffee into a mug and pour half the pumpkin milk mixture over the top of the coffee and enjoy. (Optional: Finish by garnishing with real whipped cream/whipped topping such as CoolWhip or TruWhip; and a sprinkle of pumpkin pie spice/cinnamon on top).

The other half of the pumpkin milk mixture is for the refill you know you will want. If you truly don’t want a refill, refrigerate it for up to a few days and use for your next latte, in a smoothie, or drink it as is. As long as you’re dirtying dishes, why not make a little extra for refills or for later? :)

Chocolate and Peanut Butter Filled Crescent Rolls

It was just too perfect.

Peanut butter? Check.

Chocolate chips? Check.

Refrigerated Crescent Rolls? Double Check.

It was all there, just waiting on me to find this recipe.

This was seriously the easiest dessert I've ever made. Easier than a cake-in-a-box.

If you have little ones or are just in desperate need for a good sweet fix?

This is your new go-to recipe.

Chocolate & Peanut Butter Filled Crescent Rolls

(Original recipe by Cathy

Adapted by Pam)

via

Ingredients

1 tube of crescent rolls

Peanut butter

Semi sweet chocolate chips

Directions
Preheat the oven to 375 degrees. Place the unrolled crescent rolls onto an ungreased cookie sheet (I used my silpat mat). Spread a layer of peanut butter on each triangle; top with chocolate chips.
Roll from the bottom of the triangle to the point. Place in the oven and bake for 10-11 minutes or until golden brown. Remove from the oven and serve while hot.

Monkey Muffins

My little guy turned 2 earlier this month, but we didn't get around to throwing his "friend party" (because we have a bajillion family parties) until last night. It was a blast, and I'll be doing a whole post about it soon on my regular family blog. He absolutely adores Curious George, so the party theme was obviously easy to put together. What I love is figuring out fun foods to go along with parties.

You already know I love me some pioneer woman (did you see her Food Network debut this weekend?! She's so cute). So when I saw these on her cooking site, I knew they'd be perfect.

And they were.

They were a TOTAL hit. Everyone kept saying how incredible these tasted. One guest didn't realize I had made them. She thought I'd bought them. Yep. She made my night.

Anyways, do yourself a favor and bring these to your next party or bake them as a gift. Or just have a completely sinful weekend and make them for yourself. :)

Monkey Muffins

(Original recipe by Ree Drummond) 

via

Ingredients



Leftover Bread Dough (or Refrigerated Biscuit Dough, Cut Into Thirds)

Butter

Sugar

Ground Cinnamon

Sweetened, Condensed Milk

Directions
Preheat oven to 375 degrees.
Add 1/2 teaspoon butter to muffin tins. Sprinkle in sugar and cinnamon.
Roll dough into walnut sized balls (or cut refrigerated biscuit dough into thirds). Place three into each muffin tin.
Top with 1/2 teaspoon butter. Sprinkle on more sugar and cinnamon.
Allow dough to rise, if applicable, or just go ahead and bake for 15 minutes, or until golden and bubbly.
Remove from oven and immediately drizzle plenty of sweetened condensed milk over the top of each one. Be generous! Allow rolls to sit for a little while to absorb sweet, sticky milk.
Scoop out with a spoon and serve to hungry humans.

Yield: 12 servings